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Evaluation of the integrated time-temperature effect in thermal processing of foods
- Hendrickx, M., Maesmans, G., Cordt, S. de., Noronha, J., Loey, A. van., Tobback, P.
- Critical reviews in food science and nutrition 1995 v.35 no.3 pp. 231-262
- food processing, food preservation, heat treatment, temperature, kinetics, methodology, foods, food quality, measurement, food research, duration
- In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as "new" evaluation tools to measure the impact of a "classical" in-pack heat treatment and more modern heating techniques such as continuous processing of solid, liquid mixtures on foods.